Recipes

Thai rice cooker duck

Thai rice cooker duck. Photograph: Patrick Browne

Paul Flynn's face
Paul Flynn
Sat Apr 9 2022 - 05:55
Serves: 4
Course: Main Course
Cooking Time: 0 hr 45 mins
Ingredients
  • Ingredients
  • 2tbsp toasted sesame oil
  • 1 red pepper, deseeded and finely diced
  • 1 red onion, peeled and finely diced
  • 1 red chilli, deseeded and finely diced
  • 2 strips of lemon peel
  • 8 cardamon pods, lightly crushed
  • 2tbsp Thai green curry paste
  • 2 confit (cooked) duck legs, skin and bone removed and diced.
  • 300g jasmine rice, rinsed
  • 1 can (400ml) light coconut milk
  • 300ml chicken stock
  • Salt
  • Some coriander to garnish
  •  

For the rice cooker:
1 Put all the ingredients except for the coriander into the rice cooker, stir and put on to cook.

2 When cooked, allow to rest for five minutes, then fluff up with a fork, and serve garnished with the coriander and some mango chutney.

For the oven:
1 Set the oven to 185 degree. Put the sesame oil, pepper, red onion, chilli, lemon and cardamom into an ovenproof pot and cook over a gentle heat for 10 minutes or so, until they soften.

2 Add the remaining ingredients except for the coriander.

3 Bring to a simmer, cover and put in the oven for 20 minutes, until all the liquid is absorbed.

4 Let the rice rest then fluff it up and serve with the coriander and mango chutney.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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